Easy {Baked} Chicken Cordon Bleu

Easy {Baked} Chicken Cordon Bleu chicken breasts are layered into a baking dish, topped with ham, cheese and bread crumbs then baked to a golden brown.

Course Dinner

Cuisine French

Prep Time 10

Cook Time 30

Servings servings

Calories 471

Author Ronda Eagle | Kitchen Dreaming

Ingredients

For the chicken

6 chicken breast (4 ounces each), boneless skinless
1/4 teaspoon salt
1/4 teaspoon pepper
6 slices deli ham
3 slices Swiss cheese , halved
1 cup panko bread crumbs plain, seasoned, or gluten-free
Cooking spray

For the Sauce

2 tablespoons all-purpose flour
1 cup milk 2%
1/2 cup dry white wine
1/3 cup Swiss cheese shredded
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Preheat oven to 375°. Sprinkle chicken breasts with salt and pepper; arrange in a greased 13x9-in. baking dish.
Top each with 1 slice ham and 1/2 slice cheese, folding ham in half and covering chicken as much as possible. Sprinkle with bread crumbs. Carefully spritz bread crumbs with cooking spray, keeping crumbs in place. Bake 15-20 minutes or until golden brown and a thermometer inserted in chicken reads 165°.
For sauce, in a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Reduce to medium heat. Stir in wine and cheese; cook and stir 2-3 minutes or until cheese is melted and sauce is thickened and bubbly. Stir in salt and pepper. Keep warm over low heat until ready to serve. Serve with chicken.

Notes

For best results, use chicken breasts that are similar in size so they cook evenly.
If your chicken breasts are thick, you can lightly pound them to an even thickness, but this step is optional.
Let the chicken rest for 5–10 minutes after baking to allow the cheese and juices to set before serving.
For a crispier topping, briefly broil the dish at the end of baking, watching closely to prevent burning.
This recipe works well for meal prep and can be assembled up to 24 hours in advance and refrigerated until ready to bake.
Leftovers store well in the refrigerator for up to 3 days and reheat best at a lower temperature to prevent drying out.

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